Pepper Steak with Mushroom Salad

Total Cook/Prep Time: 20 mins

INGREDIENTS

2 tbs whole black peppercorns
2 tbs dried green peppercorns
1 tbs Szechuan peppercorns (see note)
4 x 200g sirloin steaks, trimmed
1 eggwhite, lightly beaten
8 portobello mushrooms, sliced
1 garlic clove, halved
1/3 cup (80ml) extra virgin olive oil
4 spring onions, shredded
200g baby spinach leaves
1 tsp Dijon mustard
1 tbs balsamic vinegar

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DIRECTIONS

STEP 1: Preheat a chargrill pan to medium-high.

STEP 2: Coarsely crush all the peppercorns in a spice grinder or mortar and pestle. Transfer to a plate. Lightly brush each side of the steaks with eggwhite and press into the peppercorn mixture to coat. Season and set aside

STEP 3: Rub the mushroom with the garlic. Place in a bowl and toss with 2 tbs oil, then season. Chargrill for 2-3 minutes each side until charred. Set aside to cool

STEP 4: Chargrill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes.

STEP 5: Meanwhile, toss mushroom, spring onion and spinach together. Whisk together Dijon, balsamic and remaining 2 tbs oil, season, then toss with the salad.

STEP 6: Divide the steaks and mushroom salad among 4 plates and serve.